White Bean Scampi with Linguine
"This delightful white bean scampi, paired with whole-wheat linguine, offers a refreshing vegetarian twist on the classic shrimp scampi."
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Ingredients
- 8 ounces whole wheat linguine
- ¼ teaspoon red pepper flakes
- ¼ teaspoon freshly ground black pepper
- ½ cup dry white wine
- 2 cups cherry tomatoes
- 8 ounce bag baby spinach
- 2 15-ounce cans cannellini beans or navy beans
- ¼ cup lemon juice
- 1 tablespoon unsalted butter or vegan butter
- ½ cup fresh parsley
- Finely grated Parmesan or vegan parmesan
- 4 garlic cloves
- 1 teaspoon kosher salt
- 1 tablespoon olive oil
Instructions
- 1
Fill a large pot with water, adding a generous amount of salt, and bring it to a rolling boil.
- 2
Cook the linguine for approximately 1 minute less than indicated on the packaging. Reserve ½ cup of the cooking water, then drain the pasta.
- 3
In the same pot, heat the olive oil over medium heat. Sauté the garlic, red pepper flakes, and black pepper until aromatic, about 1 minute.
- 4
Add the wine and salt, then bring the mixture to a gentle simmer. Allow it to reduce until it thickens slightly.
- 5
Incorporate the tomatoes and cook for 1 to 2 minutes, just long enough to heat them through without allowing them to lose their shape.
- 6
Gradually add the spinach, a large handful at a time, stirring until each portion wilts before adding more, which should take about 2 minutes.
- 7
Mix in the drained pasta along with the reserved pasta water. Raise the heat to medium-high and cook, stirring occasionally, until the sauce thickens and coats the pasta, around 1 to 2 minutes.
- 8
Lower the heat to medium. Stir in the beans and lemon juice, cooking for an additional minute to warm everything through.
- 9
Take the pot off the heat and incorporate the butter, stirring until it is fully melted and combined.
- 10
Serve immediately, topped with chopped parsley and freshly grated Parmesan cheese.